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Results 21 - 30 of 130 for barley vegetable soup
In 5 quart Dutch oven, ... cover and simmer 1 hour or until vegetables and barley are tender. Remove bay leaves. Makes 10 (1 1/2 cup) servings.
In 4 quart pan, brown ... then add frozen vegetables. Simmer 10 minutes more ... cube may be added if soup is too thick. Makes 8 one cup servings.
In large stockpot or Dutch ... broth, carrots, celery, barley, salt and pepper. Bring ... potatoes are tender. Makes 14 cups, 225 calories per cup.
Makes 5 quarts. Drain tomatoes ... 1 hour. Add barley and cook 1 hour longer. ... minutes. To freeze, divide into quantities suitable for family size.
In an 8-quart Dutch oven ... hours or until beef and barley are tender, stirring occasionally. Skim fat. Yield: 16 cups or 10 main dish servings.
In a 64 ounce crock ... meat, Lipton onion soup mix, chopped onion, granulated garlic, ... one hour. Add barley; cover with water and ... minutes. Serve and enjoy!
Brown ground beef in large ... heat to medium; cover and cook 10 to 15 minutes or until vegetables and barley are tender, stirring occasionally.
Remove meat from cracked soup bone; cut into cubes and ... 1 hour. Add barley, lentils and split peas ... and cook 45 minutes to 1 hour longer.
In 4 quart saucepan brown ... until meat and barley are tender. Additional water may be added if soup becomes too thick upon standing. 1 cup servings.
In 4 quart sauce pan ... ingredients except frozen vegetables. Cover; bring to a ... be added if soup becomes too thick upon standing. Makes eight 1 cup servings.
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